面团冻藏过程中淀粉性质的变化及其与面团品质劣变的关系

31872905
2018
C2006.食品加工与制造
徐学明
面上项目
教授
江南大学
60万元
冷冻面团;品质特性;小麦淀粉;冻藏;面团
2019-01-01到2022-12-31
  • 中英文摘要
  • 结题摘要
  • 结题报告
  • 项目成果
  • 项目参与人
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序号 标题 类型 作者
1 Effects of partial preheated dough on its frozen characteristics: Baking, water mobility, thermal, and microstructural properties 期刊论文 Yuan Yirong;Hong Tingting;Ma Yongshuai;Xu Dan;Zhang Huang;Jin Yamei;Wu Fengfeng;Xu Xueming
2 Effect of egg yolk lipids on structure and properties of wheat starch in steamed bread 期刊论文 Shangyuan Sang;Yuting Chen;Xiao Zhu;Ganesan Narsimhan;Qiuhui Hu;Zhengyu Jin;Xuemin Xu
3 Isolation of yeast strains from Chinese liquor Daqu and its use in the wheat sourdough bread making 期刊论文 Dan Xu;Yun Yin;Barkat Ali;Yao Zhang;Lunan Guo;Xueming Xu
4 速冻面米食品生产关键技术与装备及其产业化 奖励 徐学明;吴凤凤;徐丹;楼晓华;张华;冯志强;王鹏;范雯;杜双全
5 Effect of optimal-water boiling cooking on the volatile compounds in 26 Japonica rice varieties from China 期刊论文 Zhao Qiyan;Xi Jinzhong;Xu Dan;Jin Yamei;Wu Fengfeng;Tong Qunyi;Xu Xueming
6 Impact of frozen storage on whole wheat starch and its A-Type and B-Type granules isolated from frozen dough 期刊论文 Zixuan Yang;Wenjie Yu;Dan Xu;Lunan Guo;Fengfeng Wu;Xueming Xu
7 Comparison of the Functionality of Exopolysaccharides Produced by Sourdough Lactic Acid Bacteria in Bread and Steamed Bread 期刊论文 Xu Dan;Hu Ying;Wu Fengfeng;Jin Yamei;Xu Xueming;Ganzle Michael G.
8 Effects of a commercial peptidase on rheology, microstructure, gluten properties of wheat dough and bread quality 期刊论文 Gu Miaomiao;Hong Tingting;Ma Yongshuai;Xi Jinzhong;Zhao Qiyan;Xu Dan;Jin Yamei;Wu Fengfeng;Xu Xueming
9 New insight into the contribution of wheat starch and gluten to frozen dough bread quality 期刊论文 Yang Zixuan;Xu Dan;Zhou Hongling;Wu Fengfeng;Xu Xueming
10 Impact of superheated steam on the moisture transfer, structural characteristics and rheological properties of wheat starch 期刊论文 Yongshuai Ma;Huang Zhang;Yamei Jin;Dan Xu;Xueming Xu
11 一种可改善冷冻面团品质的面团制作方法及其应用 专利 徐学明;袁艺榕;金亚美;徐丹;吴凤凤;杨哪;陈益胜
12 一种预醒发冷冻甜甜圈及其制备方法 专利 徐学明;张文雅;徐丹;张煌;吴凤凤;杨哪;金亚美;陈益胜;赵雪莹
13 Endogenous alpha-amylase explains the different pasting and rheological properties of wet and dry milled glutinous rice flour 期刊论文 Huang Zhang;Fengfeng Wu;Dan Xu;Xueming Xu
14 Physicochemical, crystalline characterization and digestibility of wheat starch under superheated steam treatment 期刊论文 Yongshuai Ma;Wenya Zhang;Yongjiang Pan;Barkat Ali;Dan Xu;Xueming Xu
15 Effect of dough kneading time on Chinese steamed bread quality and volatile compounds 期刊论文 Jinzhong Xi;Qiyan Zhao;Xueming Xu;Yamei Jin;Fengfeng Wu;Xueming Xu
16 The contribution of particle-size distribution to the physiochemical properties of total wheat starch during freezing 期刊论文 Zixuan Yang;Dan Xu;Lunan Guo;Hongling Zhou;Fengfeng Wu;Xueming Xu
17 Volatile compounds in Chinese steamed bread influenced by fermentation time, yeast level and steaming time 期刊论文 Jinzhong Xi;Qiyan Zhao;Xueming Xu;Yamei Jin;Fengfeng Wu;David Julian McClements;Xueming Xu
18 The effect of fermentation time on in vitro bioavailability of iron, zinc, and calcium of kisra bread produced from koreeb (Dactyloctenium aegyptium) seeds flour 期刊论文 Mohamed Ismael Ahmed;Xueming Xu;Abdellatief A.Sulieman;Yang Na;Amer Ali Mahdi
19 基于多磁极可控的周期性变化磁场辅助冷冻装置及应用 专利 金亚美;杨哪;吴石林;徐学明;吴凤凤;金征宇;周星;王金鹏;陈益胜
20 Effect of egg yolk on the properties of wheat dough and bread 期刊论文 Shangyuan Sang;Xueming Xu;Yongshuai Ma;Yamei Jin;Fengfeng Wu;Xueming Xu
21 Wheat flour superheated steam treatment induced changes in molecular rearrangement and polymerization behavior of gluten 期刊论文 Yongshuai Ma;Huang Zhang;Dan Xu;Yamei Jin;Xueming Xu
22 Effect of pigskin gelatin on baking, structural and thermal properties of frozen dough: Comprehensive studies on alteration of gluten network 期刊论文 Wenjie Yu;Dan Xu;Huang Zhang;Lunan Guo;Tingting Hong;Wenya Zhang;Yamei Jin;Xueming Xu
23 Endogenous alpha-amylase alters the pasting properties of starch during starch separation by proteases 期刊论文 Zhang Huang;Wu Fengfeng;Xu Dan;Ali Barkat;Qu Jiali;Xu Xueming
24 Glutathione affects rheology and water distribution of wheat dough by changing gluten conformation and protein depolymerisation 期刊论文 Lunan Guo;Fang Fang;Yao Zhang;Dan Xu;Zhengyu Jin;Xueming Xu
25 Effect of Mixed Cultures of Yeast and Lactobacilli on the Quality of Wheat Sourdough Bread 期刊论文 Dan Xu;Yao Zhang;Kaixing Tang;Ying Hu;Xueming Xu;Michael G. Gänzle
26 Effect of organic acids on bread quality improvement 期刊论文 Xueqian Su;Fengfeng Wu;Yuqing Zhang;Na Yang;Feng Chen;Zhengyu Jin;Xueming Xu
27 Effect of pigskin-originated gelatin on properties of wheat flour dough and bread 期刊论文 Wenjie Yu;Xueming Xu;Dandan Li;Lunan Guo;Xueqian Su;Yao Zhang;Fengfeng Wu;Xueming Xu
28 Roles of dextran, weak acidification and their combination in the quality of wheat bread 期刊论文 Zhang Yao;Guo Lunan;Li Dandan;Jin Zhengyu;Xu Xueming
29 Involvement of Non-Starch Lipids from Endogenous Wheat in the Development of Bread Dough Rancidity During Frozen Storage 期刊论文 Zhao Wenxiu;Xu Xueming
30 Effect of Na2CO3 on quality and volatile compounds of steamed bread fermented with yeast or sourdough 期刊论文 Xi Jinzhong;Xu Dan;Wu Fengfeng;Jin Zhengyu;Xu Xueming
31 HPTLC-bioautography/SERS screening nifedipine adulteration in food supplement based on Ginkgo biloba 期刊论文 Yisheng Chen;Caihong Huang;Zhengyu Jin;Xueming Xu;Yina Cai;Yuxiang Bai
32 Improving bread aroma using low-temperature sourdough fermentation 期刊论文 Xu Dan;Zhang Huang;Xi Jinzhong;Jin Yamei;Chen Yisheng;Guo Lunan;Jin Zhengyu;Xu Xueming
33 Rheological, microstructure and mixing behaviors of frozen dough reconstituted by wheat starch and gluten 期刊论文 Yang Zixuan;Xu Dan;Zhou Hongling;Wu Fengfeng;Xu Xueming
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